Classic Spanish Churro-Inspired Pancakes
These churro-inspired pancakes are a delightful blend of classic breakfast and a beloved Spanish treat. Featuring a hint of cinnamon in the batter and a generous dusting of cinnamon sugar, they offer a crisp exterior and a fluffy interior.
Equipment
- large mixing bowl
- whisk
- medium bowl
- spoon
- griddle or non-stick pan
- shallow bowl or plate
Ingredients
For the Basic Churro Pancake Batter
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon plus more for dusting
- 1 ¼ cups milk dairy or non-dairy
- large egg
- 2 tablespoons melted unsalted butter, or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Pancake Preparation
- In a large bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon.
- In a separate bowl, whisk together milk, egg, melted butter or oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry, stirring gently until just combined with a few lumps acceptable.
Cooking and Finishing
- Heat a lightly oiled griddle or non-stick pan over medium heat until a few drops of water sizzle and evaporate.
- Pour about ¼ cup of batter for each pancake, cooking for 2-3 minutes per side until bubbles appear, edges are set, and both sides are golden brown.
- While pancakes cook, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl or plate.
- Immediately after cooking, transfer pancakes to the cinnamon sugar mixture and coat both sides lightly before serving warm.
Notes
For extra flavor, you can add a pinch of nutmeg to the pancake batter. These pancakes are best served immediately. If making ahead, keep them warm in a low oven and dust with cinnamon sugar just before serving.